Grilled spicy chicken sandwiches

The Rowdy Roots BBQ take on an American classic.

Grilled chicken thigh seasoned with Rowdy Roots BBQ rub and glazed with Rowdy Roots Original BBQ sauce. Topped with grilled jalapenos, onions red bell pepper, and mushrooms on a garlic toasted bun.

INGREDIENTS

Boneless chicken thighs

Rowdy roots BBQ rub and sauce

Salt

Garlic butter (premade and softened)

Buns

Pickles

Extra Virgin Olive oil

Jalapenos

Onions

Red bell pepper

Portabella mushrooms

Tomato (sliced)

Prep chicken by placing them in a large bowl and sprinkle evenly with Rowdy Roots BBQ Rub. When finished cover and chill in the fridge until ready to use.

Dice up jalapenos (keep seeds makes it spicy), onions red bell pepper, and mushrooms in a large bowl then toss in some olive oil and salt. Slice the tomato then set aside.

Finish the prep work by buttering the buns with garlic butter.

When grill is hot place chicken on the grill and cook until done.

Cook the vegetables by either sautéing them in a pan on the stove with olive oil or grilling them on the grill (grill pan required to do this). Cook until slightly tender. When finished put in a bowl, cover and set aside.

Grill the buttered buns on a flat griddle. If you are good enough at it you can grill them directly over the fire.(This is risky if you haven’t done this before because they burn easy.)

Take the cooked chicken thighs and baste in Rowdy Roots BBQ Original BBQ Sauce then place back on the grill for five minutes.

Put the sandwiches together and enjoy!